• 3 cups chopped bell peppers (See Note 1)
• 2 roma tomatoes seeded and diced
• 1 small red onion diced
• 1 poblano chile seeded and diced
• 1 Jalapeno pepper seeded and diced
• 1/2 cup chopped cilantro or flat leaf parsley
• 15 oz black eyed peas drained and rinsed
• 15 oz black beans drained and rinsed
• 8.5 oz corn kernels drained, or 1 cup frozen corn, thawed
• 1 avocado seeded and diced (optional)

Dressing

• 1/3 cup olive oil
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Mexican oregano or traditional oregano
• 1/4 tsp ground cumin